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Dessert - Cognac Coffee with Sesame Wafers
Cognac Coffee
1 Pot Strong Coffee or 1 shot espresso per person
Cognac, ¼ Cup per cup of coffee
Ground Cardamom, ¼ tsp per cup of coffee
Ground Cinnamon, ¼ tsp per cup of coffee
1 Cup Heavy Cream
¼ Cup Confectioner's...
From One Cup Coffee Makers to “Smart” Refrigerators: Kitchen Appliances Catch up with the Speed of Life
The modern kitchen would not be complete without a refrigerator, an oven, a microwave, and a coffee maker. As fixtures in one of the most important rooms in the house, these appliances are on the forefront of the battle for greater convenience and...
History of Spanish Coffee
When we think of Spanish coffee we tend to think of a steaming mug of coffee with rum or other alcohol and topped with whipped cream, but the Spanish influence on the coffee industry reaches much further than the bar in a ski lodge. Spanish ships...
Stephanie Sante-Coffee Culture
Artist: Stephanie Sante
Title: Coffee Culture
Genre: Jazz-Fusion- Instrumental
Label: Sante Music
Website: http://www.santemusic.com
Coffee is a big part of our culture as Americans and the genre of jazz seems to have an inexplicable link...
The Types of Gourmet Coffee
Since it's first induction as the world's most popular beverage, coffee has gone through many changes and upgrades. These improvements allow gourmet coffee drinkers the chance to choose between many different grades and flavors of the...
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COFFEE AND A TIP
COFFEE AND A TIP
One of the challenges of multi-career marriages is allotting time for the family and for each other. Some years ago, Sherry and I began to realize this and decided to take steps to insure “our time” every day. So, we began going to a convenient place in the evening just to have coffee and to visit.
We found it a bit amusing (and a compliment to our 35-year marriage) when some of the staff at one restaurant thought we were having an affair because we would often arrive in separate cars.
One of the places we enjoy coffee and dessert is the Menger Hotel. Not only is it a beautiful place, but also their coffee is some of the smoothest.
I remember one particular evening at the Menger. After our waiter brought our check and walked away with my $20, I commented to Sherry that I had forgotten to have him bring me plenty of one dollar bills. I knew that after the tip I would still need money for school lunches the next morning.
We decided to see if the waiter knew his stuff. If, on our $10 check, he brought back two fives or a ten dollar bill, we would know he was not on the ball. He did not disappoint us. He brought me plenty of ones and we, in turn, were generous with our tip.
Since a large part of a barber’s income is from tips, I learned this lesson about making change a long time ago.
Certainly, a person ought to get the same quality service whether he chooses to tip or not. That’s a personal decision. But, if a person wants to tip, he shouldn’t be inconvenienced by having to ask for change.
Along this line, I’m constantly amazed at how some folks in business never “get it” on this point. Whether it involves tipping, being seated, paying, or any other aspect of doing business, it needs to be easy, convenient and uncomplicated for the customer. The benefit to those in business is that we’ll probably have more business and make more money.
But, there is another benefit. It is the satisfaction of knowing one is a true professional who treats others as he/she wants to be treated. Such an approach is almost irresistible in business, in relationships – and in marriages.
BARBER-OSOPHY: Always seek to make life a little easier for others.
Copyright 2004, Sumerlin Enterprises.
Permission is granted for you to copy this article for distribution as long as the above copyright and contact information is included. Please reference or include a link to www.barber-osophy.com.
About the Author
Terry L. Sumerlin, known as the Barber-osopher, is the author of "Barber-osophy," is a columnist for the San Antonio Business Journal and speaks nationally as a humorist/motivational speaker.
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